2 hours 10 min

    A lovely, thick vegetable and lentil soup. Can be made with ham or gammon, or a vegan-friendly meat-free alternative.

    72 people made this

    Serves: 6 

    • 1 large onion
    • 4 large carrots
    • 3 sticks celery
    • 1 large leek
    • 1/2 white cabbage
    • 1 large ham shank or gammon joint
    • 500g red lentils
    • salt and freshly ground pepper
    • 2 chicken or vegetable stock cubes

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Roughly chop up onion, carrots, celery, leek and cabbage.
    2. Put shank, lentils and chopped vegetables in very large stockpot.
    3. Add cold water, enough to cover shank and vegetables.
    4. Season with salt and pepper (not too much salt as shank may be quite salty). Crush and add the stock cubes. Add small sprinkling of dried mixed herbs (optional).
    5. On a high heat, bring entire mixture to the boil, stirring frequently to prevent lentils sticking to bottom of pot.
    6. Turn down heat to very low and simmer for 1 to 2 hours stirring occasionally, or until lentils are completely dissolved and meat falls off bone of shank.


    For a vegetarian/vegan alternative, remove the ham/gammon and replace with 2 large potatoes either grated or cut into small cubes. Use vegetable stock cubes instead of chicken stock cubes.

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